How does PZ3 flour differ from Farine 55 flour that is common in France?

In France flours are designated by a "type" preceded by the letter T, which corresponds to a typical ash content of the flour in question, expressed in per ten thousand. Eg incineration of 100 g of flour type 55 ("T55") produces about 0.55 g to 0,6 % of mineral ash.

Unfortunately, this flour is only sold in stores for professionnals. There is no market in France for homemade neapolitan pizza.But maybe If you know some grocery owner, he may get it for you.PZ3 flour is especially sold in Metro stores (you can get the stores list here : https://www.metro.fr/geolocalisation/entrepot-region.html )

Impressive Seb. I got a quote from Effeuno of about 481 Euro for the P134H + 484 Euro for shipping (!!) to Australia. Thinking about it. I like the WF route and messing with it but my wife doesn't really....and it does rain a lot here, for days on end when it does....Got a baking steel made up but I think the P134H works better. It has a big footprint though at roughly 600mm X 400 mm (24" X 15.5") , no?

i am torsten, we are going to open a neapolitan pizzeria in winter here in cologne. i followed your thread closely since i am also still working on my dough formula and i am also confined to an electric oven, in my case a "hacked" ikea pyrolyse beast ;-) since i want to do the "real mc coy" i am trying to find the right parameters to cope with summer temp. and so on. at the stage i did at a pizzeria in naples in may, the dough guy tought me to mix the water with yeast AND salt. in all my trials i always did it this way. when it was very hot a few days ago (30c) i tried my already good working formula of 1000 flour, 600 water, 30 salt, 1g frozen fresh yeast. it of course went totally sidways, the dough was just unusable too far. in the last two days i experimanted with 0,3g fresh frozen yeast and 18c water, and find that even at hotter temps quite working well... maybe its because of the salt, water, yeast mixing, but maybe its also the flour, iam using pizzeria caputo... maybe a thing to try.... anyhow it would be a pleasure to meet you, i love paris maybe i could come over for a weekend and we could bake some pies, i could get you a 25kg bag of caputo from my wholeseller..... ;-)

scott123

You have to ask for the modified version.The classic version is 1000W up & 1000W down.The special version is 1750W up & 700W down.

It's taken me some time to catch up with this topic, but, I finally got a chance to plug these numbers into my oven wattage calculator and compare them with other brands. With a broiler (upper element) strength of 8 watts per square inch, from a top element perspective, this is the strongest electric pizza oven in the world. The next closest, at 5.6 watts, are the Swedish Pizzamasters, and those, I believe are close to a couple thousand dollars.

Seb, the Baker's Pride P22s, just as a comparison, clock in at 2.8 watts/sq. inch. As you can see, that's incredibly pitiful compared to 8. I have to give your friend a lot of credit for modifying his P22, but that's not really a very viable option for most of the members of this forum.

In other words, you struck gold with this oven- and have something that the rest of the world can only imagine, at a pretty amazing price.

Btw, if you wanted to play around with this oven a bit, you might be able to intensify the top leoparding a tiny bit by raising the bottom stone about a half inch to an inch (15 mm to 30 mm). This will let the heat from the bottom element escape, so you'll need to cover the hole with some thin gauge steel, but the closer you get to the broiler, the more leoparding you'll get. Not that you need it

Also, forgive me if this has already been discussed, but what tomatoes are you using? Is this passata?

at the stage i did at a pizzeria in naples in may, the dough guy tought me to mix the water with yeast AND salt. in all my trials i always did it this way. when it was very hot a few days ago (30c) i tried my already good working formula of 1000 flour, 600 water, 30 salt, 1g frozen fresh yeast. it of course went totally sidways, the dough was just unusable too far. in the last two days i experimanted with 0,3g fresh frozen yeast and 18c water, and find that even at hotter temps quite working well... maybe its because of the salt, water, yeast mixing, but maybe its also the flour, iam using pizzeria caputo... maybe a thing to try....

He's right seb, put in one litre of water 50-60g of salt and 0.5g fresh yeast, cold water to end the dough mixing at 23°, form the balls when you see little bubles forming in the bulk dough.

In other words, you struck gold with this oven- and have something that the rest of the world can only imagine, at a pretty amazing price.

Btw, if you wanted to play around with this oven a bit, you might be able to intensify the top leoparding a tiny bit by raising the bottom stone about a half inch to an inch (15 mm to 30 mm). This will let the heat from the bottom element escape, so you'll need to cover the hole with some thin gauge steel, but the closer you get to the broiler, the more leoparding you'll get. Not that you need it

Hi scott,

You're right for the stone, italians owners of the oven have achieveid great results, and there is also the bypass of the thermostat to do...